Use of different methods for testing antioxidative activity of oregano essential oil
- Author
- KULISIC, T1 ; RADONIC, A2 ; KATALINIC, V3 ; MILES, M1
[1] Department of Biochemistry and Food Chemistry, Faculty of Chemical Technology, University of Split, Teslina 10/V, 21000 Split, Croatia
[2] Department of Organic Chemistry, Faculty of Chemical Technology, University of Split, Teslina 10/V, 21000 Split, Croatia
[3] Institute of Naval Medicine, University of Split, Šoltooska 1, 21000 Split, Croatia - Source
Food chemistry. 2004, Vol 85, Num 4, pp 633-640, 8 p ; ref : 35 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity DPPH radical scavenging Essential oil Natural antioxidants Origanum vulgare L β-Carotene bleaching
- Keyword (fr)
- Antioxydant Blanchiment Carotène Caroténoïde Huile essentielle Méthode Naturel Origan Origanum vulgare Utilisation Angiospermae Dicotyledones Epice Labiatae Spermatophyta
- Keyword (en)
- Antioxidant Bleaching Carotene Carotenoid Essential oil Method Natural Oregano Origanum vulgare Use Angiospermae Dicotyledones Spice Labiatae Spermatophyta
- Keyword (es)
- Antioxidante Blanqueado Caroteno Carotenoide Aceite esencial Método Natural Orégano Origanum vulgare Uso Angiospermae Dicotyledones Especia Labiatae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15867526
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2003.07.024 
https://dx.doi.org/10.1016/j.foodchem.2003.07.024
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